Skillet Beef Short Rib Pot Roast
Pot roast made with tender braised beef short ribs all in the cast iron skillet.
7 Beef Short Ribs
2 cup Carrot
8 oz Baby Potatoes
3 clove Garlic
2 Tbsp Tomato Paste
3 cup Organic Beef Stock
3 sprig Fresh Thyme
2 Bay Leaf
8 oz Button Mushroom
to taste Kosher Salt
to taste Ground Black Pepper
to taste Light Olive Oil
to taste Salt and Pepper
Preheat oven to 325 degrees F (160 degrees C).
Peel and mince the garlic.
Peel and cut the onion into medium dice.
Peel and cut the carrot into medium dice.
Wash and cut the baby potatoes into halves.
Wash and cut the baby mushrooms into halves.
Season the Beef Short Ribs heavily on all sides with Kosher Salt and Ground Black Pepper.
Combine the Onion, Garlic, Carrot, and Baby Potatoes in a large bowl and season with Salt and Pepper. Set aside until needed.
Heat Light Olive Oil in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.
Add the vegetables and toss to combine in the pan-juices. Add the Tomato Paste and cook while distributing the paste. Allow to cook for 1-2 minutes.
Add Organic Beef Stock until the vegetables and short ribs are just about, but not fully, submerged. Add the Fresh Thyme and Bay Leaf. Bring to a boil and boil for 2 minutes.
Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours.
Peel back the foil and add in Button Mushroom. Cover and cook for another 30 minutes, or until the beef is incredibly tender.
Serve and enjoy!